Recipes
Date posted: 12/05/2022
Ingredients
| Granulated sugar | 25g |
| Everyday Favourites white wine vinegar | 30ml |
| Red onion | ½ |
| Mock lamb pieces | 80g |
| Garlic (chopped) | 15g |
| Ginger root (chopped) | 15g |
| Mixed chillies (chopped) | 10g |
| Everyday Favourites pure Canadian maple syrup | 25g |
| Dark soy sauce | 30ml |
| Gluten free batter mix | 100g |
| Cauliflower | 30g |
| Broccoli | 30g |
| Noodles | 200g |
| Everyday Favourites edamame soya beans | 30g |
| Asian slaw mix | 40g |
| Juice from fresh lime | 1 |
| Juice from fresh lemon | ½ |
| Coriander (chopped) | 10g |
| Spring onion (sliced) | 1 |
| Micro coriander | 3g |
Method
- Reduce the sugar and vinegar in a pan, then pour over the sliced red onion for a quick pickle and set aside
- Fry the mock lamb in a hot pan with finely chopped garlic, ginger and chilli, then add the maple and soy and reduce down
- Make up the batter with some diced chilli added, add your cauliflower and broccoli florets and deep fry until golden and crispy
- Boil the noodles for 1-2 mins and pan fry the edamame beans in oil until slightly charred
- Mix the Asian slaw mix with lime and lemon juice, chopped coriander and sliced spring onions, then toss together in the pan with the mock lamb and noodles
- Garnish the noodles with the edamame beans, pickled onions and micro coriander, with the crispy battered vegetables on the side